Strawberry salad with vanilla panna cotta

Method

1. For the panna cotta, sprinkle the gelatine over the milk in a small bowl, set aside. Place the cream, crème fraîche, honey and sugar in a small saucepan. Split the vanilla pod down the entire length and scrape out the seeds with the flat side of a knife. Add the seeds and pod to the pan.

2. Bring the cream mixture to a simmer but do not allow it to boil. Remove from the heat, and add the gelatine. Stir well. Strain the entire mixture through a fine meshed strainer and divide between four wetted custard cups or ramekins. Chill in the fridge for at least 6 hours or overnight.

3. Place the strawberries in a serving bowl. Add the granulated sugar, elderflower cordial, lemon balm, lime juice and the chopped basil leaves. Leave to macerate for 40 minutes.

4. To serve, run the tip of a small, sharp knife along the edge of the panna cottas. Dip each custard cup briefly in hot water and invert onto a plate, shaking the cup to release the panna cotta. Serve with the strawberry salad.